Sweet Tooth Experiments

Tag Archives: licorice

Anisette Vanilla Marshmallow Pie

Posted on Posted in Pies .

Anisette Pie recipe

So after eating a few ‘black cat’ lollies I decided I MUST make a sweet treat with this flavor. Black cats would have to be one of my most favorite lollies ever!

As to what form of dessert was going to be an interesting one and I didn’t want the anisette flavor to be too savory so I opted to pair the lovely aromatic flavor of vanilla.

A cake, pie, slice and pudding was experimented, where the pie was the winner. Thus my Anisette Vanilla Marshmallow Pie was born. Now I must say the final outcome of this sweet treat is definitely only for anisette / liquorice fans. But if that is you then you will LOVE this treat.

 

Ingredients:

Pastry:

  • 200g cup plain flour
  • 30g icing sugar
  • 150g butter

Filling:

  • 240g white marshmallows
  • 140g milk
  • 15g butter
  • 1 tbsn anisette essence
  • 2 egg whites
  • 10g sugar
  • 110g thickened cream
  • 1 + 1/2 tsn vanilla essence

 

Method

  1. Pre-heat the oven to 180c degrees.
  2. Place the flour, butter, sugar and 2 tbsn water in a food processor and pulse a few times to combine. Now process until the mix combines and balls together.
  3. Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
  4. Prick the centres with a fork and place in the fridge for 20 minutes to harden.
  5. Place baking paper on top of the tart with rice and blind bake for 15 minutes.
  6. Remove the paper and rice and bake for a further 15 minutes.
  7. Place the tart shell on a tray to cool.
  8. Combine 240g marshmallows, milk, butter and essence in a saucepan and heat on medium, stirring until melted.
  9. Remove from heat and whisk until smooth and glossy, allow to cool then place in the fridge to thicken stirring occasionally.
  10. Meanwhile, beat the egg whites until soft peaks form, then slowly add the sugar and beat until stiff peaks form and mix is thick and glossy.
  11. Place the cream and vanilla in a bowl, beat until thick peaks form.
  12. Remove marshmallow mixture from the fridge and add in the egg mixture and cream mix.
  13. Using a hand whisk gently whisk until mix is smooth and all ingredients are combine.
  14. Spoon mixture into piecrust and place in the fridge for 2 hours to set.
  15. Decorate as you deem fit.

 

Note: I decorated with some chopped up licorice square lollies. I also opted in the photos for mini tart cases instead on one large tart case.

 

Anisette Pie recipe
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Anisette Pie recipe

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Licorice and Vanilla Cupcakes

Posted on Posted in Cupcakes .

Licorice and Vanilla Cupcakes

Licorice and Vanilla Cupcakes recipe

Originally I made a Licorice cake for this licorice experiment, however it was a real flop so as a ‘take 2’ experiment I decided to use my ‘amazing and always fluffy’ cupcake recipe as the base and substitute the buttermilk with a licorice ‘syrup’.

My cupcake recipe is super quick to make so this attempt was relatively easy and with a little bit of taste testing along the way I was really happy with the end result.

I had quite a bit of the licorice syrup left over from the cupcakes so I decided to turn it into an icing to really make the a licorice flavour explode.

If you love licorice you will love this! The vanilla adds some lovely sweetness that compliments the licorice’s intense aniseed flavour.

Ingredients:

Syrup:

  • 750 ml milk
  • 280g licorice
  • 2 star anise

Cake:

  • 2 eggs
  • 100g brown sugar
  • 100g golden syrup
  • 1 tsn ground star anise
  • 1 tbsn vanilla essence
  • 125ml oil
  • 200g cake flour
  • 1 + ½ tsn baking powder
  • ½ tsn bi carbonate of soda
  • ¼ tsn salt

Frosting:

  • 120ml butter
  • 2 tsn vanilla essence
  • 40g golden syrup

 

Method:

  1. Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
  2. Place the milk, star anise and licorice chopped up in a saucepan and heat on a high heat until boiling.
  3. Turn the heat to low and simmer, whisking with a hand whisk until the mix reduces down to 450ml.
  4. Remove the star anise and place the milk mix into a food processor to remove any undissolved pieces, leave aside to cool.
  5. Using electric beaters whisk the eggs for 2 minutes.
  6. Place 5 star anise into a pestle and mortar and grind until the star anise are to the consistency of flour.
  7. Add the sugar, 120g golden syrup, 1 tsn ground star anise and vanilla essence into the egg mix and beat with electric beaters until light and fluffy.
  8. Add the vegetable oil and beat until well combined.
  9. Add 150ml of the licorice syrup as well as the flour, baking powder, bicarb soda and salt and beat on a low speed until just combine.
  10. Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
  11. Set aside on a cooling rack until cool.
  12. To make the icing place the remaining licorice mix into a bowl with the butter, vanilla and golden syrup.
  13. Beat with electric beaters until smooth and creamy.
  14. Place the icing in a piping bag with a star nozzle and pipe the icing in the center of the cupcakes.

Note:

  • I have decorated with some extra licorice.

 

Licorice and Vanilla Cupcakes recipe

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Licorice and Vanilla Cupcakes recipe

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Licorice and Vanilla Cupcakes recipe

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Licorice and Vanilla Cupcakes recipe

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Licorice Biscuits

Posted on Posted in Biscuits .

 

Licorice Biscuit recipe

Licorice Biscuits

Its been a while since I have heard the word licorice, its not a food that I would go out and buy but would eat if it was in front of me.

After attending a wedding that had a lollie (candy) buffet with an amazing chocolate covered licorice I decided that I wanted to bake something with this ingredient.

After some though I felt a licorice pie could be a goer, a cake…maybe, but the easiest and quickest way to incorporate this ingredient into baking would have to be biscuits, (easy and quick as I planned to bake a few variations to get that scrumptious recipe).

Outcome – a few attempts (too chewy, too hard, too soft then one perfect with a shortbread consistency version) I have decided to share this awesome recipe. This biscuit is super tasty but only for a licorice fan as I have gone ‘generous’ with the flavor.

Ingredients:

  • 250g butter
  • 130g sugar
  • 80g condensed milk
  • 2 tsn anisette essence
  • 300g plain flour
  • 1 + ½ tsn baking powder
  • 80g licorice pieces

Method:

  1. Pre-heat oven to 160c and line 3 big baking trays with baking paper.
  2. With electric beaters beat the butter and sugar for 5 minutes until light and creamy.
  3. Add the milk and essence then beat for another few minutes until smooth.
  4. Add the flour and baking powder to the mix and beat.
  5. Add the licorice cut into small pieces and beat until well combine.
  6. Roll mix into balls with hands to small golf ball sizes (30g in size).
  7. Place balls on the trays and slightly flatten with hands.
  8. Bake for 18 minutes or until golden.
  9. Once cooked place on a rack to cool.

Notes:

  • Licorice is not the easies to dice I actually used scissors to cut the pieces into small diced pieces.

 

Licorice Biscuit recipe

Ingredients

Licorice Biscuit recipe

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